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I made a pale ale and added a few pots of a citrus/goji berry green tea to it after the boil, it was good but I would use a bit less hops if I did it again to let the tea come through more. Not my best beer but it had potential.

Personally I don't like this idea. I've never tried this so it could be good but it kinda sounds like a hippy's take on like prison hooch to me, generally fermenting large amounts of sugar is not the most awesome tasting kind of drink. But I looked into it and people make it so it must be...

That just sounds like kombucha with extra yeast in it. What are you doing to make it wine like? Wine is generally fermented fruit and the alc. content of it is way higher than kombucha. That being said if you aren't adding extra sugar you should be fine bottling as you've been doing as the yeast...

ghpeel is definetly right about not heating the cucumbers, I tried it when I was considering a beer like this a couple years ago to see how the flavour would change if I added it to the boil... I never got around to making that beer, I think I'll finially get to that in the next couple months. I...

I'm brewing something similar right now minus the chai tea though I find the idea of the spice in it very interesting, I hope it goes well!

Read it to fast, sorry.

That doesn't say it's poisonous anywhere, just that there are unpleasant side effects from consuming too much. I love seeing peoples experiences withs gruit ales, I've been brewing them since I started brewing and find the use of herbs other than hops super interesting

I can't believe I never thought of this! Thanks for the idea op. All of my fermenters are full at the moment but I think when I free up some space I might have to brew somthing for this.

You'll get more flavour/aroma if you add the fruit to the primary or secondary fermenter.

Sounds good man, i'll hold on to a pint of mine for you and we can do a trade :mug:

I Hope this comes out awesome dude, I'm starting my first cider next month once i'm done school

I'm from Nova Scotia.

I think I'm gonna go ahead and use the Rudesheimer, and i'll be sure to post my results but i'm gonna be 300km away from my homebrew equipment for a little over a month because i'm attending university so don't expect any updates for awhile Thanks for the encouragement.

Kronin, you have just given me a new goal for my life...

Has anyone used wyeast Rudesheimer in an apfelwein? i'd like to know as much as possible about what kind of experiences people have had using it, how it affects the flavor, how it compares to the Montrachet yeast in EdWort's recipe, fermentation times and temps, etc. etc. my LHBS doesn't have...

I don't really think there's a "best" metal band but my favorite is probably PANTERA!! followed closely by iron maiden, mega death dream theater(if you consider them metal though they are kinda prog) and motor head. also i've been listening to a ton of opeth lately

Has any one used wyeast Rudesheimer? my LHBS doesn't carry Montrachet, they have the Lalvin yeast people have been using so i may try that for my first batch i aso think i read someone used a weizen yeast with good results. i'd just like to know a little bit more about other yeasts before i...

Thanks guys

Me and two of my fellow home brewers are planing on attempting to grow a small crop of barley in the near future. my question is about malting the barley, what malting practices work well and what is the best way to make specialty grains? if anyone can offer a rough guide as to what temperature...

Bacteria doesn't really grow in honey so don't worry about infection and don't boil it because boiling destroys a lot of the volatile compounds that give honey it's flavor. The best way to go would be to just use some warm water to dissolve it so it doesn't just clump at the bottom, like Matt Up...